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Chocolate Zucchini Cake
Marianne Severson, West Allis

1 cup brown sugar
1/2 cup white sugar
1/2 cup butter or corn oil margarine
1/2 cup oil
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
2-1/2 cups flour
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
4 Tbsp. cocoa**
3–4 cups zucchini, shredded
1 cup chocolate chips

Preheat oven to 325 degrees. In a large bowl, cream together brown sugar, white sugar, butter, and oil. Add eggs, vanilla, and buttermilk; stir well. Sift together the flour, cinnamon, salt, baking soda, and cocoa then add to the mixture. When blended, add shredded zucchini. Then pour into a greased and floured 9- x 13-inch pan. Sprinkle chocolate chips on top. Bake at 325 degrees for 45–55 minutes.

**You can substitute 3/4 cup Ghirardelli Sweet Ground Chocolate for the cocoa and white sugar, putting it in at the same time the cocoa would be added.

 


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